Emeril's Three Cheese Risotto

  • Yield: 8 to 10 servings
  • Total: 46 min
  • Prep: 10 min
  • Cook: 36 min


1 tablespoon olive oil

1 cup chopped onions

Salt and white pepper

6 cups chicken stock

2 teaspoons chopped garlic

1 pound Arborio rice

1 tablespoon butter

1/4 cup heavy cream

1/4 cup grated Parmigiano-Reggiano cheese

1/4 cup grated Romaino cheese

1/4 cup grated Asigo cheese

2 tablespoons chopped chives


  1. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
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4 Reviews


I had tried an easy Parmesan Risotto recipe and the wine in the recipe just ruined it for my family, no one liked it.  I wanted to try again and when I found this recipe that didn't include the wine, I decided to give it a try.  It was soooo much better than the other recipe I had tried.  It tasted much more like the risotto that I was used to eating that I bought from a store.  My family liked it too.  My only complaint is that it makes so much.  I made the whole recipe this time, but next time I may just have to cut it in half.  I ended up storing half of the leftovers in the freezer to pull out another night.  We'll still have a lot left for one more meal in the next day or two.  I gave it 4 stars because of the amount it made and the fact that I had to be right there stirring it a lot for the 20 minutes I had to simmer mine.  It was hard to get anything else done in the kitchen during that time.

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